Date and walnut loaf is a really easy, low fat and delicious teatime cake. It’s a perfect bake and quick to whip up when you want comfort food and less calories.
- 175 g chopped dates
- 75 g chopped walnuts
- 75 g maple syrup
- 50 g unsalted butter cubed
- 150 ml boiling water
- 1 large egg beaten
- 225 g wholemeal self raising flour
- Teaspoon nut Meg
- Teaspoon all spice
Preheat oven to 180C fan and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
Place the dates, walnuts, maple syrup and butter in a bowl and gradually stir in the boiling water until the butter has melted.
Stir in the beaten egg and fold in the flour and the spices
Pour all of the mixture into the loaf tin and bake for about 35 – 40 minutes. Use a wooden skewer to insert into the cake which should come out clean if the cake is cooked through.
Remove from oven, allow to cool slightly in the tin before tipping out onto a wire rack to cool completely. Then slice into 14 slices and store in an air tight container for up to 3 days.
Nutrition: per slice
Calories: 179kcal | Carbohydrates: 27.8g | Protein: 3.2g | Fat: 6.9g |